Crunchy Quinoa Chicken Strips

Pesto Ingredients:½ c fresh basil2 cloves minced garlic cloves¼ c olive oil, good quality (may require more depending on consistency, add more or less as needed)2 asparagus stem bundlesJuice of ½ a lime plus zest1 handful frozen peas¼ c parmesan cheese¼ c. toasted whole pine nutsSalt and pepper to tastePesto Preparation:Mix all ingredients together in a food processor until a smooth consistency. Taste test before continuing, you may need to add more olive oil or salt and pepper.Chicken Ingredients:4 chicken breast halves, sliced into strips and pounded thin1 1/4 cups quinoa2 1/2 cups chicken stock1/2 teaspoon cumin1/2 teaspoon salt1 cup flour¼ c Parmesan cheese, shredded or grated2 T garlic powder1 egg1 teaspoon paprika2-4 tablespoons olive oilFreshly ground pepper to tasteChicken Preparation:1. Place quinoa in a sauce pan with the chicken stock, salt/pepper, and cumin, and bring to a boil. 2. Cover and simmer over medium low for about 15 minutes, or until all the water is absorbed. Cook 1-2 more minutes uncovered, stirring, until quinoa starts to stick to the pan. 3. Remove quinoa from heat and spread out in a thin coat on a plate to cool. 4. Place the flour, parmesan cheese, garlic powder, s/p (if using), and paprika in a shallow bowl. Sprinkle over cooled quinoa 4 T at a time as you coat the chicken pieces adding more to the dish. I do it this way so I can reserve the flour mixture for later use. Once it touches the raw chicken, you cannot reuse it. 5. Beat 1egg and add ½ cup pesto mixture and place in another shallow bowl together. 6. Heat 4 tablespoons olive oil in a large heavy skillet over medium-high heat. 7. Season the chicken pieces lightly with s/p. Dredge each piece of chicken first in the pesto/egg mixture, then in the flour/quinoa mixture patting the quinoa onto the chicken to coat. NOTE: this is a bit of an acquired technique. If quinoa falls off, you are not alone. I find it best to hole the chicken tender in my left hand and press the quinoa firmly onto it. Add it immediately to the heated oiled pan. Once it is in place, LEAVE it until time to turn. 8. Place as many chicken pieces that will fit into the skillet and cook, turning once carefully with a spatula, about 4 minutes per side, or until chicken is cooked through. NOTE: You need to use a spatula, the quinoa tends to stick and if you use a different utensil, you will take the coating off the chicken. 9. Repeat with remaining chicken, adding a little more olive oil to the skillet as necessary. 10. Serve warm.

Starting off with a nice quality Quinoa makes the dish all the better

Using a nice dark chicken stock makes the Quinoa richer and taste better.